Sticky Toffee Pudding

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Hands-on time:
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Yield: 6 individual cakes

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Here's a figgy twist on an old English favorite. Don't expect American pudding; in Great Britain, "pudding" means dessert, and this one is fantastic. Don't skip the sauce; adding whipped cream or vanilla ice cream wouldn't hurt, either.

Sticky Toffee Pudding

star rating (11) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 individual cakes
Published: 09/30/2011



  • 1 cup double diced figs or chopped dried dates
  • 2/3 cup boiling water
  • ¼ cup soft butter
  • 1/4 cup brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 2 tablespoons dark molasses
  • 1 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached Cake Flour Blend
  • 1/4 teaspoon baking soda


  • ½ cup Baker's Special Sugar, or superfine sugar
  • 6 tablespoons butter
  • ¼ teaspoon salt; omit if using salted butter
  • ¾ cup heavy cream


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1) Preheat the oven to 350°F. Butter six ¾-cup silicone baking cups or oven-safe custard cups. Combine the figs and boiling water, and set aside.

2) To make the cake: Beat the 1/4 cup butter, brown sugar, salt, and baking powder until fluffy.

3) Beat in the egg, then the molasses and vanilla, then the flour.

4) Purée the figs and water in a food processor or blender. Add the baking soda, and stir into the batter.

5) Pour into the prepared baking cups. Place molds on a baking sheet.

6) Bake the cakes for 18 to 22 minutes, until a cake springs back when lightly pressed in the center. Remove from the oven, and cool in the molds or cups.

7) To make the sauce: Cook the sugar, butter, and salt over medium heat until the mixture is a deep amber color; watch closely to prevent burning.

8) Carefully mix in the cream. Cook the mixture until it's thick enough to coat a spoon.

9) Unmold the cakes and serve with the sauce.

Yield: 6 individual cakes.


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  • star rating 02/05/2015
  • Chuck from Houston, TX
  • Just stumbled on to this recipe. I learned about Sticky Toffee Pudding in Aberdeen Scotland on a business trip. The Craig Harr Hotel has it on their menu and I probably had it 4 times a week. Ohhhh so good. Theirs is made with dates and is identical to this recipe except they add "clabbered cream" as an additional topping. It is pure sex for the taste buds. One of my co-workers dear lady wife gave me the recipe and this one is spot on. Settle in for a wonderful evening with this dessert and a wee nip of Single Malt Scotch. Cheers
  • star rating 04/18/2013
  • Patrica from Comox, BC Canada
  • Yummy goodness. I use my fresh figs, puree them up and omit the water it works out great.
  • star rating 12/07/2012
  • Marlie from WA
  • We made this last year for Christmas, it was a hit. From the youngest (a very picky 3 year old) to the oldest (not telling). My grandkids were singing bring me some figgy pudding for weeks!
  • star rating 11/16/2012
  • B. from GA
  • Easy to make and absolutely delicious!
  • star rating 06/30/2012
  • Kate from Georgia
  • LOVE this recipe! Just made it and had to come rate it. I used fresh figs instead of dried. The cake is moist and rich, but the caramel sauce is what really makes it. So perfect!
  • star rating 01/02/2012
  • magwheels from KAF Community
  • I was enchanted by the idea of a "figgy pudding". My husband and I liked this but kids didn't. Made with figs and 1/2 AP flour and 1/2 cake flour. The cakes baked well, but seemed slightly salty to me if I didn't have a good helping of caramel sauce with the bite. Strange. Something very odd happened when I made the sauce. Maybe because I'm at 4500ft? Used the baker's sugar, but it never made a liquid sauce with the butter while heating on medium. It sort of made a sugary blob with some of the oil separated (stirring constantly). I almost stopped. When the blob turned amber, I added the heavy cream and kept going. The amber blob broke up and looked like little caramel chunks in amber cream. I kept heating and stirring and eventually they melted into the cream making a thick "sauce". It was sauce when warm and soft caramel when cooled to room temp. Worked out, but it didn't soak into the cake (maybe that's why the cake tasted salty without it?) Overall I liked this, but I will need to modify the recipe if I make again. I don't think my kids will go for it in any case (the stinkers).
    I definitely think that high altitude is playing a role here. Here are our high altitude baking tips: If you have specific questions, please give us a call on the Baker's Hotline and we'll be happy to help troubleshoot. ~Mel
  • star rating 12/15/2011
  • Paula_G from KAF Community
  • This was excellent! I made it gluten free by using KAF's Brown Rice Blend. The cakes were baked in 5 oz custard cups and rose beautifully. They were done to the touch in 25 minutes. The cakes were very moist and the sauce adds the crowning touch. I did use chopped dates and am looking forward to trying it with figs.
  • 12/13/2011
  • sunfire from KAF Community
  • Question: don't have silicone molds. But, I do have a Charlotte mold and a Babka pan........are these a good sub? Please advise.....thanks!
    Try a cupcake/muffin tin and make 8 instead of 6. Shorten the baking time just a bit and you are good to go. MJR @ KAF
  • star rating 12/12/2011
  • Ella11 from KAF Community
  • I made this last week,boy it's just so yummy! My husband and I really love it. If you don't have the double diced figs, just use dried figs instead. The recipe came out perfect!! Thanks KAF!
  • star rating 10/25/2011
  • aligirl115 from KAF Community
  • This is delicious!! I fell in love with Sticky Toffee Pudding at Captain Parker's Pub on Cape Cod and have been looking for an easy recipe ever since. This one fits the bill to a T!! Easy to make and absolutely YUMMY!! I would make this for any special occasion.....oh who am I kidding.....I'd make it for ANY occasion!!! I highly recommend this recipe if you are looking for a simple and delicious sticky toffee pudding recipe!! Kudos to KAF!!! (it's almost better than you know what!!)
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